Quick hollandaise sauce

Ingredients for 3 servings:

• 2 egg yolks, size M
• 1 tbsp dry white wine
• 2 tbsp orange juice
• 2 tbsp celery leaves, fresh or frozen
• 1 pinch of salt
• 1 pinch(s) of pepper
• 2 tbsp crème fraîche
• 100 g unsalted butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

A hollandaise sauce that doesn’t require a water bath and is ready in just a few minutes.

First of all: Unless otherwise stated, all ingredients must be at room temperature. Place the egg yolks in a tall bowl with a mixture of white wine and orange juice, the celery leaves, a pinch of salt and pepper, and the crème fraîche and blend until smooth using a hand blender. Heat the butter to 100°C and slowly add it to the bowl while blending. Season with salt and pepper. Note: The quantities specified above must not be exceeded, otherwise the egg yolks will not emulsify. This also applies if the butter was heated below 100°C. In the latter case, the sauce must be emulsified in a water bath at 80°C, stirring continuously.